- Peanut oil
- 230 g Tenderstem broccoli, trimmed
- 1 large clove garlic, chopped
- 1 chunk ginger, chopped
- 6 spring onions, chopped
- 130 g edamame beans
- ½ cup vegetable or chicken stock
- 120 g oyster mushrooms, wiped, trimmed and sliced if large
- 1 box firm tofu (net weight 297 g), cubed
- 180 g baby spinach leaves
- Soya sauce, to taste
- Jasmine rice, for serving
Heat a suitable pan over a moderately high heat. Add a spoonful of peanut oil, and then add the broccoli with the garlic, ginger and spring onion to the hot oil.
Stir-fry for a minute or two, then add the edamame beans and the stock. Simmer for a few minutes until the vegetables are tendercrisp. Add the mushroom and tofu.
Cover tightly and steam for 4 to 5 minutes. Add the spinach and cover tightly again. Steam for another minute or until the spinach is just wilted. Add soya to taste. Start with a tablespoon but you may need more – pass it around at the table. Serve with steamed rice.
Cook’s notes: Spice up the dish by adding a chopped chilli along with the garlic, ginger and onion, or pass chilli oil around the table. Use brown rice for an even healthier meal, garnishing with fresh sprouts. Add slivers of skinless chicken breast instead of tofu.
Per serving: 679.6 kJ, 12.9 g protein, 7.2 g fat, 12.3 g carbs
Clean and healthy, this is the undoubtedly the easiest vegetarian dish to make.